kjötbollna

kjötbollna are small spheres of minced meat used in Nordic and European cuisines. The term is used in several languages to describe meatballs, a dish in which ground meat is seasoned and shaped into balls that are browned and often finished by simmering in a sauce. The exact ingredients and size vary by country and family tradition.

Common ingredients include ground beef or pork (or a mixture), finely chopped onion, bread crumbs or soaked bread, milk or cream, and egg to bind. Seasonings typically include salt, pepper, and spices such as allspice or nutmeg. The meat mixture is formed into balls, briefly fried or baked, then simmered in gravy, sauce, or broth to finish cooking.

In Sweden, meatballs are usually served with creamy gravy, mashed potatoes, and lingonberry jam; in other Nordic cuisines, brown sauce and vegetables are common. Similar dishes exist globally under names such as köfte in Turkey, polpette in Italy, albóndigas in Spain and Latin America, and frikadeller in Denmark, reflecting a shared concept of seasoned minced meat formed into balls.

As a staple of home cooking, kjötbollna appear in family meals, cafeterias, and restaurants. Nutritional content varies with the meat and preparation; leaner meat and less added fat reduce calories, while richer blends and heavy sauces increase them. The dish's versatility allows regional adaptations and dietary substitutions, from gluten-free breadcrumbs to vegetarian or vegan options using plant-based proteins.